Leah Vande Velde’s low gluten recipes

Roasted Gingered Salmon with Mango Salsa and more

Editor’s Note: Leah Vande Velde developed some of her low-gluten recipes to feed the entire Garmin team. When the recipes were converted to a more reasonable size for our article, some of the measurements did not get converted. Maybe if we were more familiar with publishing recipes, we would have noticed that 22 ounces of olive oil and 25 ounces of brown sugar were a bit much for four pieces of salmon? Maybe. In any case, the corrected recipes are below. We apologize for any kitchen disasters. By the way, the article about Christian Vande Velde’s diet is here.

Roasted Gingered Salmon with Mango Salsa

(Serves 4)

4 center cut salmon fillets (6 oz each)

1/4 cup lime juice

1/3 cup olive oil

3 Tablespoons brown sugar

Fresh grated ginger to taste

Salt and fresh ground pepper, to taste.

Rub salmon all over with lime juice, oil and brown sugar. Season with ginger, salt and pepper. Let marinade for 30 minutes. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Discard skin and serve with salsa.

Mango Salsa

(serves 4)

4 mangos, cubed

1 red onion, diced

1/3 cup fresh squeezed lime juice

½ cup chopped cilantro, or to taste

Salt and pepper

Combine all ingredients in a bowl. Leave at room temperature for 15 minutes before serving.

Roasted Root Vegetables

(Serves 4)

2 large turnips, peeled, halved, sliced

4 medium beets, peeled, sliced

4 Yukon Gold potatoes, unpeeled and cut into ½ pieces

1 small butternut squash, peeled, seeded, cut into ½ inch pieces

2 medium red onions, cut into ½ inc pieces

1 head of garlic, clove separated and peeled

3 Tbs. olive oil

Preheat oven to 425°F. Combine all vegetables in a large bowl. Add oil, toss to coat thoroughly. Season with salt and pepper. Arrange vegetables on two heavy baking sheets. Roast vegetables until tender and beginning to turn gold brown, stirring occasionally, about 50 minutes. Transfer to large bowl and serve.

Christian’s favorite Rice Pudding

(Serves 4)

3 cups nonfat milk

½ cup Arborio rice

1/3 cup raisins

¼ cup sugar

2-3 tsp. freshly grated lemon zest

1 tsp. vanilla extract

pinch salt

Ground cinnamon for dusting (optional)

Combine milk, rice, raisins and sugar in a heavy, medium sized saucepan. Bring to a boil, stirring. Reduce heat to low and simmer, uncovered, stirring often, until the rice is tender and the pudding is creamy, 20-25 minutes. (Stir almost constantly towards the end to prevent scorching.) Stir in lemon zest, vanilla and salt and pour the pudding into a serving bowl or individual bowls. Let cool slightly. Serve warm or chilled, dusted with cinnamon, if desired.